Anaheim chiles are larger and spicier than fresno. Wear food-safe latex gloves while removing the seeds and membranes from the chiles; skin contact can cause a painful burning sensation.
- 10 3-4-inch fresno chiles or 6 4-5-inch anaheim chiles
9 ounces feta, crumbled
2 tablespoons extra-virgin olive oil
2 tablespoons Greek yogurt
1 tablespoon minced fresh parsley
1⁄2 teaspoon lemon zest
1⁄4 teaspoon dried oregano
2 egg yolks
Freshly ground black pepper, to taste
1⁄4 cup grated parmesan cheese
- Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a half sheet pan and broil, turning once, until just soft, about 3-5 minutes. Transfer to a rack; let cool.
- Use a stand or hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, egg yolks, and pepper.
- Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Transfer the peppers to an aluminum foil-lined baking sheet and stuff each pepper with some of the feta filling. Chill for 30 minutes.
- Sprinkle peppers with grated parmesan; broil peppers until cheese is golden brown and bubbly, about 4-6 minutes. Transfer peppers to a platter and serve hot.
- Vegetables, Appetizers
- Serves 4-6